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Crunchy Chocolate Pumpkin Cheesecake


We are here with the herbal cheesecake recipe that melts in the mouth, creamy inside and crunchy on the top. This time we combined cheesecake, which is usually prepared with labne cheese and biscuit base, with pumpkin puree and chocolate, and it turned out to be a delicious result. If your ingredients are ready, we can skip to the recipe details for making a crunchy chocolate pumpkin cheesecake.

Ingredients for the Crispy Chocolate Pumpkin Cheesecake Recipe

Bottom Base:

  • 1/2 cup Almond flour (mix the almonds through the blender)
  • 4 tablespoons of Walnut
  • 3 soaked pitted dates

Pumpkin Base:

  • 1.5 cups boiled pumpkin puree
  • 8 tablespoons of tin coconut milk
  • Vanilla Extract / 1 pack of vanillin
  • 2 tablespoons of cinnamon
  • Honey / Date, etc. according to your taste.

Chocolate Top Base:

  • 1/2 Avocado
  • Optional 3 tablespoons unsweetened dark chocolate
  • Vanilla extract
  • Honey / Date, etc. according to your taste.
  • 3 tablespoons of coconut milk

Crispy Chocolate Sauce:

  • 3 tablespoons of melted coconut oil
  • 2 tablespoons of raw cocoa powder

To decorate:

  • Raw cocoa nibs

How to Make a Crispy Chocolate Pumpkin Cheesecake?

  1. First, pull all the base materials from the food processor and spread them evenly into the bowl using a glass back.
  2. Refrigerate to harden the base.
  3. Apply this in the same way in the base, chocolate top base and croquant sauce. Make sure that the bases you have prepared are evenly spread over the container.
  4. While preparing the crunchy chocolate sauce part, after melting the coconut oil, let it cool a little and mix it with cocoa powder.
  5. Then when you put it in the refrigerator, the oil is hot and it does not create cracks in the upper mold.

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